Sunday, April 19, 2009

Mushroom Potato Soup

  • 1 onion, peeled
  • 4-5 potatoes, peeled and cubed
  • stronger dried or fresh mushrooms (agaricus campestris ), rinsed and chopped
  • 2 tablespoons of oil
  • 2 tablespoons of flour
  • 7-9 cups of water, salt
  • sweet Hungarian paprika
  • parsley or bay leaves
Boil the onion, potatoes, and mushrooms in a gently salted pot of water. Prepare the roux (saute flour in oil until a soft reddish brown, add paprika and dilute with a bit of water before adding to soup). Toss in parsley and boil for a few more minutes before serving.

If it is made with bay leaves, add smoked sausages or sauteed chopped bacon and boil for 8 to 10 minutes. In either case, vinegar can be added before serving.

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